Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Creamy Tomato Basil Pasta with Fresh Herbs

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Dairy (Milchig)

Creamy tomato basil pasta is a weeknight comfort dish: penne tossed in a silky sauce of crushed tomatoes, onion and garlic, enriched with heavy cream and parmesan and finished with fresh basil.

Building the Sauce

Cook the onion and garlic until soft and sweet, add good canned tomatoes (San Marzano if you can find them) and simmer for 10 to 15 minutes. Lower the heat before stirring in the cream so it doesn’t curdle, then add the parmesan and half the basil. Toss with the pasta and a splash of pasta water.

Kosher Notes

This is a dairy (milchig) dish. Use cream and parmesan with a reliable hechsher. For a pareve version, use coconut cream or cashew cream and nutritional yeast.

Leftovers

Leftovers keep for 3 days; reheat with a splash of milk or cream. Half-and-half works for a lighter sauce.

Creamy Tomato Basil Pasta with Fresh Herbs
This creamy tomato basil pasta combines tangy crushed tomatoes with rich cream and fresh herbs for a restaurant-quality meal ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound penne or rigatoni pasta
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz, preferably San Marzano
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional
  • 3/4 cup heavy cream
  • 1/2 cup fresh basil leaves packed, divided
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent.
  3. Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Pour in crushed tomatoes, salt, pepper, and red pepper flakes if using. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally.
  5. Roughly chop half the basil leaves and stir them into the simmering sauce. Cook for 2 more minutes to infuse the flavors.
  6. Reduce heat to low and slowly pour in the heavy cream, stirring constantly. Let the sauce simmer gently for 2-3 minutes until slightly thickened.
  7. Add the drained pasta to the sauce along with 1/4 cup of the reserved pasta water. Toss everything together, adding more pasta water as needed to achieve a silky consistency.
  8. Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve immediately, garnished with remaining fresh basil leaves and chopped parsley. Pass extra Parmesan at the table.

Notes

Leftover pasta can be stored in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to restore the creamy texture. For a lighter version, substitute half-and-half for the heavy cream. This recipe also works well with other pasta shapes like fusilli or farfalle.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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